I combined mashed chickpeas, crunchy almonds, seasonal fruit and vegan mayo into a 15-minute Vegan Chicken Salad that suggests fresh ways to make an Easy Vegan Sandwich.
I love this Vegan Chicken Salad because it flips expectations. I mash chickpeas until they’re chunky not paste, fold in vegan mayonnaise and it becomes this oddly satisfying, creamy thing that still has structure.
It’s one of those go-to Quick Vegan Meals when I need something fast, and it makes an Easy Vegan Sandwich that somehow feels fancy without any fuss. I won’t give away my tiny timing trick, but there’s a bite and a cool contrast that keeps people asking what I did differently.
Honestly it’s the kind of recipe I keep making because it just works, over and over.
Ingredients
Ingredient Quantities
- 2 (15 oz) cans chickpeas (about 3 cups) drained and rinsed lightly mashed
- 1/2 cup vegan mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 2 celery stalks finely chopped
- 1/2 small red onion finely chopped
- 1 cup seedless red grapes halved
- 1/2 cup chopped toasted almonds
- 2 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt or to taste
- 1/4 tsp black pepper
How to Make this
1. Drain and rinse the chickpeas, then transfer to a large bowl and lightly mash with a fork or potato masher so you still have some whole chickpeas for bite; don’t overdo it or it’ll turn to paste.
2. Add the vegan mayonnaise, Dijon mustard and fresh lemon juice to the mashed chickpeas and stir until mostly smooth and creamy.
3. Sprinkle in the garlic powder, smoked paprika, kosher salt and black pepper, then mix and taste; adjust salt, lemon or mustard to your liking.
4. Fold in the finely chopped celery, finely chopped red onion, halved seedless red grapes, chopped toasted almonds and chopped fresh parsley, mixing gently so the grapes don’t get crushed.
5. If your almonds aren’t already toasted, quickly toast them in a dry skillet over medium heat for 3 to 5 minutes until fragrant, cool and then chop before adding.
6. Give the salad another quick taste and tweak seasoning if needed; a little more lemon brightens it up, more mayo makes it creamier.
7. Chill for at least 10 minutes if you can so the flavors marry, or serve right away on bread, in lettuce cups or with crackers.
Equipment Needed
1. Can opener and colander for draining and rinsing chickpeas
2. Large mixing bowl
3. Fork or potato masher to lightly mash the chickpeas
4. Measuring cups and measuring spoons
5. Rubber spatula or wooden spoon for stirring and folding
6. Chef’s knife and cutting board for chopping celery onion parsley and halving grapes
7. Dry skillet to toast the almonds
8. Citrus juicer or reamer for the lemon juice
9. Airtight container or serving bowl for chilling and serving
FAQ
Vegan Chicken Salad Recipe Substitutions and Variations
Here are a few easy swaps you can make if you’re out of something or want a different vibe.
- Chickpeas: use 14 oz extra-firm tofu, pressed and crumbled (gives a slightly firmer, more “meaty” bite) or 2 cups shredded young canned jackfruit, drained and shredded for a pull-apart texture.
- Vegan mayonnaise: swap for 1/2 cup plain unsweetened vegan yogurt for tangier, lighter dressing, or 1/2 cup mashed avocado for creaminess and healthy fats.
- Seedless red grapes: substitute 1/2 cup dried cranberries for chewy sweet-tart bites, or 1 small apple (about 1 cup chopped) for crispness and fresh sweetness.
- Toasted almonds: use 1/2 cup chopped walnuts for a similar crunch and richer flavor, or 1/3 cup roasted sunflower seeds if you need a nut-free option.
Pro Tips
1. Texture trick: pulse half the chickpeas 1 or 2 times in a food processor then fold them into the rest mashed with a fork, you get creamy binder and whole bites at the same time. Dont overdo it or youll make paste, and if you dont have a processor rough up half with the back of a fork.
2. Keep the grapes popping: chill them and cut with a sharp knife, then fold them in last so they dont get crushed or water down the salad. If you plan on making it ahead, toss grapes separately and add just before serving.
3. Almond crunch hack: toast the nuts till golden and cool them completely before chopping, or save a few big pieces to sprinkle on top right before serving so they stay crunchy. If youre prepping ahead store the nuts separately.
4. Taste and tweak: start light on salt and lemon and build slowly, a tiny pinch of sugar or a splash of apple cider vinegar can calm or brighten flavors if needed. For creaminess add a tablespoon of vegan mayo or a splash of reserved chickpea liquid but taste as you go so it doesnt get greasy.
Vegan Chicken Salad Recipe
I combined mashed chickpeas, crunchy almonds, seasonal fruit and vegan mayo into a 15-minute Vegan Chicken Salad that suggests fresh ways to make an Easy Vegan Sandwich.
6
servings
348
kcal
Equipment: 1. Can opener and colander for draining and rinsing chickpeas
2. Large mixing bowl
3. Fork or potato masher to lightly mash the chickpeas
4. Measuring cups and measuring spoons
5. Rubber spatula or wooden spoon for stirring and folding
6. Chef’s knife and cutting board for chopping celery onion parsley and halving grapes
7. Dry skillet to toast the almonds
8. Citrus juicer or reamer for the lemon juice
9. Airtight container or serving bowl for chilling and serving
Ingredients
-
2 (15 oz) cans chickpeas (about 3 cups) drained and rinsed lightly mashed
-
1/2 cup vegan mayonnaise
-
1 tbsp Dijon mustard
-
2 tbsp fresh lemon juice
-
2 celery stalks finely chopped
-
1/2 small red onion finely chopped
-
1 cup seedless red grapes halved
-
1/2 cup chopped toasted almonds
-
2 tbsp chopped fresh parsley
-
1/2 tsp garlic powder
-
1/2 tsp smoked paprika
-
1/2 tsp kosher salt or to taste
-
1/4 tsp black pepper
Directions
- Drain and rinse the chickpeas, then transfer to a large bowl and lightly mash with a fork or potato masher so you still have some whole chickpeas for bite; don’t overdo it or it’ll turn to paste.
- Add the vegan mayonnaise, Dijon mustard and fresh lemon juice to the mashed chickpeas and stir until mostly smooth and creamy.
- Sprinkle in the garlic powder, smoked paprika, kosher salt and black pepper, then mix and taste; adjust salt, lemon or mustard to your liking.
- Fold in the finely chopped celery, finely chopped red onion, halved seedless red grapes, chopped toasted almonds and chopped fresh parsley, mixing gently so the grapes don’t get crushed.
- If your almonds aren’t already toasted, quickly toast them in a dry skillet over medium heat for 3 to 5 minutes until fragrant, cool and then chop before adding.
- Give the salad another quick taste and tweak seasoning if needed; a little more lemon brightens it up, more mayo makes it creamier.
- Chill for at least 10 minutes if you can so the flavors marry, or serve right away on bread, in lettuce cups or with crackers.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 162g
- Total number of serves: 6
- Calories: 348kcal
- Fat: 21g
- Saturated Fat: 2.1g
- Trans Fat: 0g
- Polyunsaturated: 6.3g
- Monounsaturated: 8.3g
- Cholesterol: 0mg
- Sodium: 383mg
- Potassium: 392mg
- Carbohydrates: 29g
- Fiber: 7.5g
- Sugar: 8.5g
- Protein: 9.5g
- Vitamin A: 200IU
- Vitamin C: 8mg
- Calcium: 70mg
- Iron: 2.7mg